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Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, oven-baked japanese yellowtail with shiitake mushrooms. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

This recipe was provided by a chef, restaurant or culinary professional. Substitute any kind of mushrooms for the shiitake if desired, but shiitake is best to use! Although the recipe states to use short-grain rice, I use Uncle DIRECTIONS.

Oven-baked Japanese Yellowtail with Shiitake Mushrooms is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Oven-baked Japanese Yellowtail with Shiitake Mushrooms is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have oven-baked japanese yellowtail with shiitake mushrooms using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Oven-baked Japanese Yellowtail with Shiitake Mushrooms:

1. Get 60 g Japanese Yellowtail fillet
2. Prepare 0.2 g Salt
3. Take 15 g Fresh shiitake mushrooms, or substitute with other types of fresh mushrooms
4. Take 3 g Soy sauce —A
5. Get 3 g Mirin, or substitute with 1/2 tsp. sugar —A
6. Make ready 1 pinch Shichimi togarashi seasoning —A
7. Take 6 g Cake flour
8. Get 40 g Egg
9. Prepare 1 g Oil
10. Take 10 g Shironegi leek

Shake the pan a few times. Some of the mushrooms should be. Wikipedia Article About Shiitake mushrooms on Wikipedia. An Asian mushroom with a pale brown to dark reddish brown cap that is generally two to four inches wide.

Instructions to make Oven-baked Japanese Yellowtail with Shiitake Mushrooms:

1. 1. Dust Yellowtail fillet with salt and place in refrigerator for 1~3 hours, then draw off excess moisture with paper towel
2. 2. Slant your knife till it's almost parallel with the chopping board, and slice fresh shiitake mushrooms into 3~4mm thick pieces.
3. 3. Marinate fillet and mushrooms with ingredients A.
4. 4. Dust fillet with cake flour.
5. 5. Heat the oil in a frypan, and scramble egg mixture until it's half-cooked.
6. 6. Place fillet, scrambled eggs and mushroom slices on a piece of parchment paper, in that order.
7. 7. Preheat oven to 200?C, and bake the ingredients compiled in Step 6 for 10~15 minutes.
8. 8. Plate the fillet and other ingredients, and garnish with julienned leeks.

The young mushrooms have an in rolled edge, which nearly flattens out with age. Japanese enoki and shiitake mushroom soup is a beautiful and heart-warming dish that can be easily and quickly made to accompany a weeknight meal, or it can even be enjoyed as a meal in itself. The flavor profile of this Japanese mushroom soup is simplicity at its best. When my grandmother cooked our family's annual Chinese New Year dinner, there was always a dish of braised shiitake mushrooms, dried oysters, and fat choy (a type of black moss) over a bed. Add a Japanese twist to classic Italian risotto with shiitake mushrooms.

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